Carrot Cake
"Recipe courtesy Chuck Hughes"
photo by Food.com
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Serves:
-
12
ingredients
- 2 cups/ 500 ml all-purpose flour
- 1 tablespoon/ 15 ml baking powder
- 2 teaspoons/ 10 ml baking soda
- 1 teaspoon/ 5 ml ground cinnamon
- 1⁄2 teaspoon/ 2 . 5 ml allspice
- 1⁄2 teaspoon/ 2 . 5 ml ground cloves
- 1⁄2 teaspoon/ 2 . 5 ml ground nutmeg
- 1⁄2 teaspoon/ 2 . 5 ml salt
- 1 1⁄2 cups/ 375 ml sugar
- 1 cup/ 250 ml canola oil
- 4 eggs
- 3 cups/ 750 ml peeled and grated carrots
- 1 cup/ 250 ml chopped pineapple
- 1 cup/ 250 ml walnuts, coarsely chopped
- 1⁄2 cup/ 125 ml dried cherries
- 1⁄2 cup/ 125 ml dried golden raisin
-
Frosting
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup/ 125 ml butter, softened
- 2 1⁄2 cups/ 625 ml icing sugar
- 1 orange, juice and zest of
-
Maple Walnuts
- 1⁄2 cup/ 125 ml maple syrup
- 1 cup/ 250 ml toasted walnuts
directions
-
For the cake:
- With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Line two 8-inch (20-cm) springform pans with parchment paper. In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.
- In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, pineapple, walnuts, cherries and raisins.
- Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.
-
For the frosting:
- In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and continue beating until the frosting is smooth and creamy.
- Spread the frosting over the top of the cakes and stack them on a platter.
-
For the maple walnuts:
- In a skillet, bring the syrup to a boil. Add the walnuts and stir continuously until the syrup has crystallized around the walnuts. Pour onto a baking sheet covered with parchment paper and let cool. Garnish the cake.
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RECIPE SUBMITTED BY
Food.com
United States
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